Homemade Pizza Dough

Easy pizza dough recipe—every home cook should have one, and this is it. With just 6 everyday ingredients and a little rise time, you’ll have a soft, chewy, golden-brown crust that’s better than takeout. Whether you’re a first-timer working with yeast or a pizza night pro, this dough is as dependable as it is delicious.

No special tools needed. No fancy flour. Just perfect pizza dough in just over an hour.

Table of Contents

Why You’ll Love This Recipe

• 🍞 Simple ingredients — pantry staples only
• 💪 Beginner-friendly — great for first-time dough makers
• ⏱️ Make ahead or freeze — flexible for busy schedules
• 🍕 Customizable — works with any toppings, sauces, or styles
• 🧡 Tried and true — chewy, crisp edges, soft middle

Ingredients

• ¾ cup warm water (110–115°F)
• 1½ teaspoons sugar
• 1 (¼-ounce) packet active dry yeast (or 2¼ tsp)
• 2 cups all-purpose flour (or 1 cup all-purpose + 1 cup white whole wheat)
• 1 teaspoon sea salt
• 1 tablespoon + 1 teaspoon extra-virgin olive oil

💡 You can use instant yeast if that’s what you have—just skip the proofing step.

Instructions

1. Activate the yeast

In a small bowl, mix the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5 minutes, until foamy.

2. Make the dough

In a large mixing bowl (or stand mixer with dough hook), combine the flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a dough forms.

• If mixing by hand: stir with a spoon, then knead on a lightly floured surface for 7–8 minutes until smooth and elastic.
• If using a mixer: knead for 5–6 minutes until the dough pulls away from the sides.

3. Let it rise

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a towel. Let rise in a warm place for about 1 hour, or until doubled in size.

4. Stretch the dough

Punch down the dough and turn it out onto a floured surface. Use your hands or a rolling pin to stretch it into a 14-inch circle or oval.

• Want a thicker crust? Stretch it slightly less.
• Want it thinner and crispier? Roll it out more evenly.

5. Top & bake

Place the dough on a cornmeal-dusted baking sheet or pizza pan. Add your favorite sauce, cheese, and toppings. Bake at 500°F for 10–13 minutes, until golden and bubbling.

Recipe Details

• Prep Time: 1 hour 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Servings: Makes 1 large pizza (serves 3–4)

Tips for Success

• 🌡️ Water temperature matters: Too hot will kill the yeast; too cold won’t activate it.
• 🧂 Flavor boost: Use a flavored olive oil or add dried herbs to the dough.
• 🧊 Chill for more flavor: Refrigerate the dough overnight for a deeper taste.
• 🔄 Flexible flour: Substitute up to half the all-purpose with white whole wheat for a heartier crust.
• 🍕 Pan picks:
  • Pizza stone = crispest crust
  • Perforated pizza pan = crispy bottom
  • Cast iron skillet = deep-dish feel
  • Baking sheet = it still works!

Make Ahead & Freezing Instructions

• Make ahead: After rising, refrigerate the dough for up to 2 days. Let it rest at room temp for 30–60 minutes before shaping.
• Freezing: After rising, wrap tightly in plastic and freeze up to 3 months. Thaw overnight in the fridge, then let rest before using.

FAQs

Can I double the recipe?

Absolutely! Double all ingredients and divide into two dough balls for two pizzas.

My dough isn’t rising—what happened?

Check that your yeast is fresh and your water wasn’t too hot. Also, give it enough time and a warm place to rise.

Can I use gluten-free flour?

This recipe relies on gluten for its stretch and chew. Use a gluten-free pizza dough recipe specifically formulated for those flours.

Can I add herbs to the dough?

Yes! Add 1–2 teaspoons of dried oregano, basil, or garlic powder to the flour mixture for extra flavor.

Conclusion

This easy pizza dough recipe is your new go-to for Friday nights, game days, and everything in between. Soft, chewy, golden-brown crust—made at home, with love. Once you try it, you’ll never go back to store-bought dough.